Beef Comfort Food Gluten-Free Grill Main Dish Paleo

Mad Max’s Cow Lick Beef Tenderloin Roast

By Mad Max Rosen

Mad Max knows his way around a good hunk of cow! When he gets his hands on a huge tenderloin like this, he knows just how to make it taste out of this world! With a thick crust courtesy of Dizzy Pig’s Cow Lick Steak Rub, this recipe is perfect for any and every group of carnivores!

Thanks again Max, for enhancing our recipe section, and spreading the word of your culinary creations!!
Enjoy, everyone!

Ingredients

Print Recipe

1 whole beef tenderloin, approximately 6-7 lbs
Dizzy Pig® Cow Lick steak rub
Olive oil
2 medium onions
2 bell peppers
1 package of sliced mushrooms

Directions

Trim off excess fat and silver skin from the tenderloin. Take approximately the last four inches of the “tail” and fold it back over the “body” of the roast and tie to achieve uniform thickness.
Rub the roast with olive oil and a generous dusting of Dizzy Pig Cow Lick seasoning.
Set up your grill for cooking over a very hot direct fire, 600-700°F. Add a chunk of hickory wood if desired.
Set cast iron grid or other heavy steel grid right over your coals. If using a cast iron pan, set it directly on grid. I’m using a steel grid for this cook.
Sear steak for approximately 2 minutes a side, or until slightly charred. Remove and rest for 15-20 minutes.
While roast is resting and the egg is coming down in temps, grill sliced onions, mushrooms and peppers (marinated in oil/vinegar dressing) on a grill wok till tender to serve with roast. Gotta keep the egg busy while the meat takes a nap!
Bring your cooker temperature down to 400-425°F.
Put meat back in cooker on a high grid indirect.
Roast approximately 20-30 minutes until internal temp is 125°F.
Rest finished roast for 10 minutes then slice one inch thick slices and serve! I like a slice of both the inside medium rare and the outside crusty and coated with Cow Lick Steak Rub.